Our First Public Dinner in The Salon

July 2, 2013, 12:35 pm

≫ Next: Challengers Boys and Girls Club Manhood Dinner

A little while back we had our first two public dinners in The Salon to celebrate obtaining a liquor license and making our own wine. We named our white wine Bianca and our red wine Scarlet to keep things neutral yet classy. Our designer created a label which left room to be easily customized for weddings and other events.

Since we were opening our doors to the public for the first time, we wanted the focus to just be about welcoming guests so the food was pretty straightforward. Remember the menu we announced Here? The Salon only seats 26 so we sold out really quick.

Our guests met outside in the garden for a Passionfruit Bellini and then gathered inside taking their seats where Matt made a warm blueberry dressing table-side for the salad course. Divine.

While everyone ate their second course of fresh pasta, Matt made a pesto right in the room which assailed everyone's senses with it's savory herbal aroma.

We had different entrees for the two nights, this that you see pictured was pork belly from the pig we sourced here. Of course we always respect the vegetarians and offered a beautiful seasonal entree for them as well.

Yes, and we finished with dessert which was nerve-racking for me being that the ladies of Proof Bakery were in the house on our second night. Best croissants ever can be found there! We are working hard to convince Chef Na Young to pair up with us for a dinner in The Salon. Wouldn't that be amazing? Tell her. I think together we can convince her to do it.

Until then, look for our upcoming dinner pairings with Evan Funke and Caduceus Wine that will be going on sale very soon. Exciting!

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Challengers Boys and Girls Club Manhood Dinner

July 7, 2013, 7:06 pm

≫ Next: Pizza Off Our Food Truck

≪ Previous: Our First Public Dinner in The Salon

This year we have been getting behind South Central's The Challenger's Boys and Girls Club which is affiliated with The Boys and Girls Club of America, a non-profit that works to provide mentorship, educational development, and cultural enrichment to inner city youth.

When Matt learned that the finale of their "Manhood Program" was to implement etiquette lessons at a formal restaurant, he insisted that the 13-year-olds come to our place where he showed them around our garden and gave everyone passionfruits to try. The boys were all very good sports about tasting something new... and sour!

Next everyone moved into The Salon where we served a plated, coursed out formal dinner. Volunteers watched on proudly as the boys put napkins in their laps and kept elbows off the table. They sat up straight and said thank yous to the servers as polite young men do.

Our uber talented friend Yasmine created some beautiful floral arrangements to really make The Salon feel put together and pretty.

Behind the scenes, our kitchen had a lot of fun garnishing everything with herbs and colorful vegetables to resemble processed food as little as possible. Denise even put green in the form of mint on the desserts. The boys ate it all up. They were the most polite crowd we've ever hosted!

Photos: Sharon Suh

Matt really enjoyed this evening, we all did. There's something about seeing an experience through the eyes of a child that makes it all feel completely new and innocent. The Challenger's Boys and Girls Club is run from the support and dedication of many volunteers who are tirelessly committed to instilling confidence and enthusiasm in kids who don't catch many breaks. It does take a village to raise a child, to keep kids off the streets and out of the system. Thank you Boys and Girls Club for providing a stable village.

Want to get involved? Please contact Diana Jones at 323.789.4770 or email her at djones@cbgcla.org

Donations are very appreciated, more info here.

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Pizza Off Our Food Truck

July 8, 2013, 10:45 am

≫ Next: Tagliolinni Carbonara

≪ Previous: Challengers Boys and Girls Club Manhood Dinner

Who doesn't love pizza? Crazy people, that's who! Here at Heirloom, we all have different preferences. Thick crust, thin crust. Lots of cheese, hardly any and mostly sauce. Traditional, or wacky filled crusts. We're all over the map in who likes what.

One thing is for sure: making your own crust (which method elicits debates in and of itself) is an effort that sends the flavor of the 'za to a different stratosphere. There's talk about how the water in Naples and in the Big Apple makes pizza made in those regions superior to anything served up in Los Angeles or San Francisco even. I've devoured pizza in each of these cities, I love 'em all. Pizza fan I am.

These intense debates feel real similar to those over pie doughs, but the big deal to me at least is not so much the liquid used but the oven. Oh gosh! People will be so mad about me saying that, yikes!! Here's the deal though, a typical pizza oven burns at 1000F and conventional ovens heat to half that. Some pizza ovens are wood burning, some wood burns hotter than others which yields a lighter, less bready dough with a crisp crust because it heats up so fast, there are just so many factors and opinions. You sort of need to develop the dough for each oven you use to figure out the best process.

Photos: Jennifer Emerling

On our truck tonight at Silverlake Wine, we do not have a wood burning pizza oven, but we're trying to figure out a way to re-invent delectable pizza without one. Matt's using a dark ale in the batter rather than water and he's playing around with the fresh yeast he's using. It's so hot in the kitchen right now, everything is variable in how the dough rises so you have to temper by moving it in and out of refrigeration. Then instead of the oven, he threw a slab of granite on a piping hot char grill. There are some respectable bubbles coming up. Does it sound like a lot of work to get it right under less than ideal circumstances? It is!

Up for trying what we came up with on this warm summer night? Tonight we will be serving pizza off our truck at Silverlake Wine. We've got two types:

McGrath Farms baby Carrots, Fresh Mozzarella, Ricotta Cheese, Roasted Fennel and Pistachio Gremolata

Shaved Prosciutto, Oven Roasted Zebra Tomatoes, Garden Basil, Parmesean Cheese, topped with Fresh Buratta, Balsamic Reduction + Sea Salt

Come let us know what you think, and as one of our event managers here, Nicolette, says in all of her outgoing emails: Peace, Love, and Pizza!!

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Tagliolinni Carbonara

July 15, 2013, 10:27 am

≫ Next: Kids + Brussel Sprouts

≪ Previous: Pizza Off Our Food Truck

Remember when we showed you how to make pasta here? Well let's do something with it! Pasta Carbonara is sort of like roasting a chicken. It's supremely simple but very easy to screw up so it's oftentimes used as an audition to a kitchen job. If you can get your Carbonara or your roasted chicken perfect, then you pay attention to the subtleties and take the most simple things seriously. You're hired.

2. For the pasta, let's make tagliolinni. Working with one sheet at a time, place one in front of you so that the longest side is parallel to you. Liberally dust with flour.

5. With the seam side up, use a sharp chef's knife to cut 1/8" strips.

7. Bring a large pot of water to boil and salt it heavily.

8. In a large mixing bowl combine the egg yolks, 1 cup freshly grated parmesan, one tablespoon olive oil and fresh cracked black pepper. Whisk vigorously with a pair of kitchen tongs.

10. Meanwhile boil the pasta for about 45 seconds. Use your tongs to remove it from the water and then add to the pan with the bacon.

12. Then add 1/4 cup of the pasta water to lift up anything sticking in the pan. Toss around vigorously with your tongs to emulsify.

14. Alternate between placing the bowl over the pasta water to keep it warm as you whip. If you'd like the dish to be more saucy, then add a bit more pasta water.

Photos: George Simian

ENJOY!!

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Kids + Brussel Sprouts

July 18, 2013, 7:00 pm

≫ Next: Heirloom Carrot Salad

≪ Previous: Tagliolinni Carbonara

Today at The Challenger's Boys and Girls Club in South Central we got to see some pre-teens eat brussel sprouts! Excuse me? What was the secret as far as I could tell? Well we got them involved in chopping them up and putting them in a quiche. It worked, they came back for seconds!

All you moms out there who struggle with veggies, here's a recipe for you:

1 Recipe Flakey Dough or Puff Pastry, par baked to golden brown

6 tablespoons flour
10 large eggs
2 cups creme fraiche or sour cream
2 cups milk
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons herbs (we used marjoram)
5 slices turkey bacon, cut in 1/4" pieces
10 brussel sprouts, sliced
1/2 cup cheese, we used half mozzarella & half cheddar

Whip flour + eggs together until smooth. Add milk, salt, pepper, and herbs.

Evenly distribute bacon, brussel sprouts and cheese on cooled crust. Gently pour over egg mixture.

Bake at 350 until the middle has a slight jiggle, about 40 minutes. Let cool before cutting.

Can be made up to three days ahead if covered tightly.

Photos: Tara Maxey

It just so happens that this Saturday is The Annual Pancake Breakfast where the whole community is invited to come eat and get free medical exams and see The Challengers Building. Come join us, come volunteer and bring your kids!

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Heirloom Carrot Salad

July 21, 2013, 10:26 am

≫ Next: Caduceus Wine Dinner in The Salon

≪ Previous: Kids + Brussel Sprouts

Photo: Tara Maxey

You can find Heirloom Carrots at farmer's markets here in Southern California all year long. These here are from Windrose but we get most of ours from Mc Grath Farm. The darker varieties, although more striking to look at, have a more bitter taste yet according to Jo Robinson contain a higher nutritional value than their sweeter counterparts as is the case with most "wild" produce. So let's do something easy to get these prettier, healthier carrots on our dinner table.

ROASTED CARROT SALAD:

Take a large bunch of carrots and trim all but 1" of their stalk (the ones pictured are already trimmed so you'd just leave as is), then clean with a scrubby under water to remove dirt.

Blanch them in a large pot of salty boiling water for 4 minutes, then remove and drain on a paper towel. Let cool.

Once cool gently toss them in a bowl with salt and pepper and a little bit of olive oil (or coconut oil!) to coat.

Place carrots atop a heated grill or grill pan and cook and turn until crispy and delicately charred. Set aside and maybe toss with some raw arugula for contrast.

RAW CARROT SALAD:

Scrub carrots to remove dirt. Shave carrots in long strips with a peeler or a mandoline and immediately plunge in a large bowl of ice water. Let sit for 5-10 minutes and then drain thoroughly.

Meanwhile score a whole ripe avocado and place it's chunks into a medium bowl. Toss with lemon juice, salt, pepper and a generous amount of chopped soft herbs like cilantro and parsley.

Combine raw, drained carrots with the avocado mixture. Adding citrus segments and/or toasted nuts or pepitas would be a pretty.

TO SERVE:

On a platter, arrange the whole roasted carrots and arugula, if using, to nearly cover the plate and then mound on top the raw carrot salad with additional herbs and toasted nuts on top as garnish.

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Caduceus Wine Dinner in The Salon

July 21, 2013, 11:43 am

≫ Next: Salmon, Farmed or Wild?

≪ Previous: Heirloom Carrot Salad

APPETIZERS

Blackened Balsamic Crispy Crostini with Coffee Crusted Elk Loin Carpaccio, Black Garlic Smoked Chili Aioli + Pickled Peppers

Black Brioche Navajo Fry Bread + Indian Avocado Butter with Squash Blossoms + Fried Chick Peas

Tostaditas with Red Chile Braised 5 Bar Beef Shank, Crumbled Queso Fresco + Homegrown Allepo

CrispyFried Forbidden Rice with Tuna Tar Tar, Saffron Hollandaise, House Fermented Chili Hot Sauce + Cilantro

GrilledCornbread Madelines with Charred Corn Kernels + Whipped Cumin Honey Butter

AMUSE

Sweet Corn + Sheep's Milk Ricotta Tamale with Huilacoche + Pearl Onion Ragu

SALAD

Shaved Garden Black Radish, Compressed Watermelon + Lemon Cucumbers with Marinated Fresh Feta Cheese, Roasted Almonds + Date Chipotle Vinaigrette

PASTA

Squid Ink Ravioli stuffed with Homegrown Eggplant + served with Butter Poached Lobster + Piquillo Buerre Rouge

ENTREE

Cook's Pigs Ranch Pork Chop grilled in cast iron over Mesquite Coals + served with Mc Grath Farm Lima + Purple Pole Beans, Sautéed Smoky Broccoli Leaves, Red Spinach, + Kale Pesto

DESSERT

Butter Tart with Marscarpone Cream and Summer Berries

** Tickets are sold on a first come, first serve basis
** This event will be PHOTOGRAPHED. Your image may be used from this event for the promotion of Heirloom LA, Caduceus Wine, and/or James Maynard Keenen without any restrictions

** Vegetarians CAN be accommodated but must alert at time of purchase

** NO OTHER SUBSTITUTIONS are allowed

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Salmon, Farmed or Wild?

July 28, 2013, 2:41 pm

≫ Next: Customizing Your Wine

≪ Previous: Caduceus Wine Dinner in The Salon

Photos: Jennifer Emerling

When faced with the decision to buy factory farmed or 100% wild salmon, dramatic price differences usually make the call for most people. However, consumers must take into account the health risks of these choices.

Factory farmed fish are fed a steady diet of protein pellets containing dioxins, PCBs, fire retardants, pesticides (for sea lice), antibiotics, copper sulfate (to keep nets free of algae), and dye that has been linked to human retinol damage (without it, the flesh would be grey). Gross.

Not only are there health risks involved with eating factory farmed fish, but there are major ecological consequences. "Fish wastes and uneaten feed smother the sea floor beneath these farms, generating bacteria that consume oxygen vital to shellfish and other bottom-dwelling sea cultures," reports Kenneth R Weiss of the LA Times. "Disease and parasites, which would normally exist in relatively low levels in fish scattered around the oceans, can run rampant in densely packed fish farms."

Factory fish farms yield much higher numbers than can be produced naturally which enables their prices to be significantly lower. However, as is the case with all cheaply produced industrial agriculture, you get what you pay for. One solution is to buy less salmon so you can afford 100% wild. We get ours from Santa Monica Seafood but most canned varieties are wild also. Keep in mind that salmon is seasonal and only with us until October. The best we've been sourcing is from the Pacific Northwest and Alaska, and yes, our menu prices reflect the high market value, but we are supporting sustainable agriculture and consumer health which in the end is more valuable than other commodities with heavy price tags, don't you think?

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Customizing Your Wine

July 31, 2013, 11:52 am

≫ Next: Drop-Off Brunch on DLF and Domaine Home

≪ Previous: Salmon, Farmed or Wild?

See web feature here

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Drop-Off Brunch on DLF and Domaine Home

August 1, 2013, 7:15 pm

≫ Next: We Get Chef Gen For The Night

≪ Previous: Customizing Your Wine

You know an event is going to be about the details when Bri of Design Love Fest has a hand in it so when she inquired with us to make brunch for a collaboration with Domaine Home, we were really excited. We love details.

The event was a floral class taught by Moon Canyon where a group of girls got to make their own arrangements and sip on mimosas with a champagne bar from One Hope.

So students didn't get tooooo tipsy, we set up an artichoke and dandelion greens quiche, strawberry hand pies, coconut jam points, cous cous salad, house-cured prosciutto and butter sandwiches, and a house-made yogurt bar with seasonal fruit from the farmer's market and house-made granola. I have such a weakness for house made granola and love how you can play around with the look of it just by adding different ingredients like black flax seeds for a pretty contrast.

Those little bites up there were a play on bagels and lox with beet-cured wild salmon (only wild for us, never farmed- here's why), whipped herb cream cheese, dill pollen, pickled red onion and capers.

Photos: Woodnote Photography

Those fun skewers were basically a greek salad on a stick. Cute, right? You can easily do it too, it's all about the quality of your ingredients. Red and orange cherry tomatoes, marinated fresh feta cheese, cucumber, kalamata olives (washed of their brine and then gently cooked in olive oil, hard herbs and citrus), then drizzle with a greek vinaigrette.

Just taking you on down to Yumsville. Thanks Bri for having us.

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We Get Chef Gen For The Night

August 5, 2013, 9:29 pm

≫ Next: Cook Pig's Ranch Dinner

≪ Previous: Drop-Off Brunch on DLF and Domaine Home

Oh, excuse me, Dream Team! And who is that in the middle giving a thumb's up? You don't recognize him, huh? That's because he is out of context in this picture, son. That there is the one and only Chef Gen of Sushi Yuzu. That's right, ya heard!!! Sushi Yuzu is one of the best kept secrets in Los Angeles, so well kept that they don't even have a website. Urasawa quality sushi, unbelievable. Chef Gen actually worked with Chef Urasawa.... and Chef Nobu. You get the picture. The man is good. And here he is on a catering with us for the trustees of The Natural History Museum to celebrate the new exhibit "Becoming LA".

How the heck did we pull that off???

Matt and I are crazy for Sushi Yuzu, we go there whenever we can, and when we go there, we go with Lasagna Cupcakes so we just became friends with Chef Gen because that is what Matt does to people: he wills them to be his friend. He even did it to me! You really have no defense, it's just his charm. Ask anyone who knows him, they've most likely been in this very situation.

So after a while of this, Matt and Chef Gen decided to trade a stage with each other, which basically means doing a short internship to learn how each other run their very different kitchens. Stay tuned for Matt working in Chef Gen's kitchen because you know I will be there with a camera!

Is that a Baco Mercat hat Matt is wearing? Yes, yes it is. We love Chef Josef, same as Chef Gen. Will Chef Josef be trading a stage with us? Fat chance! The guy is opening his third restaurant downtown and was talking about moving in on the west side too. Not only is he gracious and talented, but he is a damn hard worker that one! We go to Bar Amá and Baco Mercat as often as we go to Sushi Yuzu. You haven't been to any of these places? What are you waiting for? These are primo tips I'm giving you, take note!

Wait a minute now... let's talk about these aprons! Every kitchen insider in Los Angeles and beyond knows of sweet little powerhouse Ellen Bennett who works as a line cook at Providence (but started at Baco Mercat, she has a hat too)and decided to give the standard kitchen apron some style. No, she's not the first to do that, there are cute and their are hip aprons all over the place but none designed by someone who cooks for a living. These aprons are practical! They're durable and they're adjustable. And Ellen makes them in all kinds of cool patterns. Give her a look: Hedley and Bennett.

Check out this plating set-up! Here's how you run a 200 person plated dinner catering like a restaurant. You set up a line. It runs like gang busters. Boom, boom, boom, done. Hot, beautiful, delicious.

Photos: Tara Maxey

Whose been slacking back on desserts? Me! This whole social media and blogging and special event planning and PR and re-branding (yes, that's coming down the pipeline too kids!) has swooped me away from the kitchen these last six months but I have one hell of a protege and that is Chef Matt Poley who is gifted in all things kitchen and with minimal coaching has embodied my approach to dessert. Keep it simple yet nuanced. His puddings are smooth and supple with just a little bit of jiggle because you gotta have jiggle, guys. His cakes are light and complex, and his pies, more ornamental than mine, are flakey and filled with that wonderful flavor only butter can impart.

Sweets and savory are completely different mindsets in a professional kitchen, sort of like the difference between math and English where you're inclined towards one or the other. When someone is really talented at both, it suggests they have a stroke of genius inside of them. There are many chefs whose work ethic and food I respect and admire but my favorite will always be Matt who can pull off absolutely anything and at the same time provoke your tastebuds to sing in their appraisal.

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Cook Pig's Ranch Dinner

August 9, 2013, 3:52 pm

≫ Next: Cook Pigs Ranch

≪ Previous: We Get Chef Gen For The Night

FAMILY STYLE DINNER ON THE "RANCH"

COURSE 1

"Pig Food"

Homegrown Lettuces, Smashed Avocado, Barley, Macadamia Nut Pesto

COURSE 2

"Sausage Heaven"

Gluten Free Ricota Cavatelli with House Made Pork Sausage, Mc Grath Farm Tomatoes, Caramelized Onions

COURSE 3

"Pork-n-Beans"

Grilled Pork Rack with Basil Gremolata + Fresh Shelling Beans

Crispy Pork Belly + Lima Bean Bruschetta with Smoked Eggplant, Zucchini and Blistered Stone Fruit

COURSE 4

"Apple Pocket"

Apple Galette with Caramel and Julian Hard Cider Ice Cream

** Reservations are confirmed by credit card payment

** This event will be PHOTOGRAPHED. Your image may be used from this event for the promotion of Heirloom LA and Cook Pigs Ranch.

** Vegetarians can be accommodated but must alert at time of purchase

** NO OTHER SUBSTITUTIONS

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Cook Pigs Ranch

August 11, 2013, 3:41 pm

≫ Next: Cook Pigs Ranch Again

≪ Previous: Cook Pig's Ranch Dinner

Driving up the curvy dirt road of Cook Pigs Ranch, we approached an orange cone that we had to skirt around before reaching the house of Krystina and Mike Cook who run this ranch in the hills of Julian, California. The most gigantic pig I had ever seen was laying beside it.

"Oh no, this one must've gotten out," Matt said, but we learned that this pig, "Granny", is the only pig allowed to roam anywhere she wants because she never really walks more than 50 feet to get some water and eat a bunch of avocados. She is a 1,000 pound sow who did her time having lots of babies and then reached the point where she no longer could so Krystina and Mike have "retired" her and basically just let her live out her life blocking their driveway.... hence the orange cone.

A big part of the heart of Cook Pig's Ranch is the role of each one of their four rescue dogs. This pup, Apollo, had just been scooped up from a very bad situation and nursed back to health so that now he believes he is a pig, and this great boar, "Bert", seemed to believe it also. Bert, a breeder pig, is isolated in a pen by himself because he is not friendly, at all.

This Kune Kune pig, "Belle" had been very attached to her sister who died which made her very mean to other pigs so she needed to be separated. Apollo cautiously says hello to her here. She has sense been socialized with other girls.

Apollo kept me company as I walked around this 15 acre ranch. I learned that across the board, males, called "boars", were not as affectionate or social as female "sows" who liked to clamor together and hang out, sort of like humans.

These sows were just as curious by me as I was with them. Once I got in real close, they were very interested in my belt which probably smelled like something they could eat.

I was struck by how there was plenty of space for these sows to stretch out on their own, but they preferred to nuzzle with one another. The one above there walking was on her way to squeeze herself between these three in the forefront.

Once they realized that I had no food to offer them, we all just faced one another and enjoyed the nice weather because that's what these pigs get to do, enjoy their days.

The pigs on this ranch get a steady supply of smashed avocados from farms in Fallbrook. Additionally Krystina and Mike receive the cut out scraps from a tortilla factory and apples (fresh, pressed, and the mush from pressing) and macadamia nuts, acorns, oh.... and apple pie. Yes, apple pie. Have you ever been to the old mining town of Julian? It's famous for it's apple pies, but the ones that get burned or aren't as pretty as they should be, those can't be sold so they get discarded.... into these pigs bellies.

This is a happy guy.

Oh look at those tusks! This boar was intimidating to be near at first but he turned out to be as friendly as the others we had been petting. That's Krystina Cook on the right there who takes great pride in the local industry of Julian, just as her shirt says.

Here is Oscar letting this Kune Kune know that he is in charge. Oscar is the only dog who is allowed in the pig pens because he has a natural instinct of dominance and herding over them. He will gently place his paw on their back for instance to keep them in a particular area. When I was on the ground taking their photo, he was very concerned to keep them at a safe distance from me.

Certain breeds really enjoy a good belly rub.

See what I mean about how pigs naturally like to cuddle? How lucky that these pigs get to on this small family ranch. Industrial agriculture aggressively and cruelly prevents any type of socialization.

Hey Apollo, come with me over to the maternity ward...

These babes have filtered water available to them all the time which creates little mud baths for them to roll around in and cool off. Apollo has submerged his head and part of his body into this mud bath here while the piggy takes some nibbles, always in search of food. Apollo clearly enjoys it. This went on for a good 10 minutes until I finally pulled my buddy Apollo away.

Photos: Tara Maxey

Sadly, these photos are not representative of how pork is produced in our country. Little babes at this ranch are allowed to suckle for a good four months having plenty of room to roam around and play until they are moved to another large pen, as opposed to the cruel practices of gestation crates (see this video). Unlike industrial agriculture where I would absolutely be forbidden to enter with my camera, everything at this ranch is transparent, and public tours are even offered. These pigs are not stressed, they are not crowded and they are not fed GMO feed or hormones to fatten them up quickly. They have lots of room and socialization with one another as they are raised with respect.

If the humanity of this ranch is not something that moves you, the taste of the exceptional pork coming from here surely should. Would you like to try? Better yet, would you like to try at our place with Krystina and Mike at the table along with other luminaries for a discussion on what they do? This Friday come join us, information here.

Let's all make a difference by supporting small, humane and sustainable farms and ranches. If not for the humanity, or for your health, then at least for our planet. Industrializing our food system is not sustainable.

Keep yourself informed, every dollar you spend on food is a political statement.

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Cook Pigs Ranch Again

August 14, 2013, 4:07 pm

≫ Next: Silverlake Wine Sunday Tastings

≪ Previous: Cook Pigs Ranch

As you may already know, we are getting together with our friends from Cook Pigs Ranch to host a pork intensive dinner with a discussion on the importance of supporting sustainable and humane ranches. You not only will taste why, you will hear from the source why. More info here.

Here's a close up of Granny (remember we talked about her here), and there's the cone alerting traffic, "Please do not run over me!"

Mike Cook is a Navy Seal who just got back from deployment. While he is away there are four dogs, this one Lucy, keeping his wife Krystina company.

These pigs just ate a bunch of apples and avocados, now they rest.

Here's Apollo, a baby pit bull who is a baby love bug. This bird he found may disagree however.

Photos: Tara Maxey

There is something so very peaceful about this ranch, so serene. I just plop down on the ground and I never want to leave. Of course I ruminate over the fact that I am making eye contact with these great beasts, I am petting them and forming a connection. I watch them eat, I am amused by their grunts and I enjoy every single story Krystina has told me about their different personalities and quibbles.

I have also witnessed several slaughters.

We are a catering company. We make beautiful, well-considered menus. There are many vegetarians who are offended that we take the time to visit ranches yet we still serve meat. Our business is not to convince people to become vegetarians, but it is to help carnivores make informed choices about the meat they consume. Supporting sustainable, humane ranches like Cook Pigs Ranch is our mission.

Come join us this Friday to hear more from the ranchers themselves. We are opening up our back space to accommodate more people for this special opportunity to weigh in on this issue.

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Silverlake Wine Sunday Tastings

August 19, 2013, 9:00 am

≫ Next: Shark Pig in The Salon

≪ Previous: Cook Pigs Ranch Again

Chef Todd cooking at one of our Silverlake Wine Sunday Tastings. We do a lot of drop-offs for these events, but when we can we actually go and cook for up to 100 people. It's a lot of fun and only $20 for four courses of food and five flights of wine. I truly do not know of a better deal in town. Call Silverlake Wine to get on their email list and follow us on Instagram to find out when we will be back.

Yesterday was off the hook with Mark Adams of Ledge Vineyards.

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Shark Pig in The Salon

August 24, 2013, 4:23 pm

≫ Next: A Special Night at Yamashiro Farmer's Market

≪ Previous: Silverlake Wine Sunday Tastings

Our friends over at Shark Pig, the classy little movie making team based in Atwater (see the video they did for us here), they have been talking about getting their whole crew together for a party for quite some time now. They have depots all over the country so their team is traveling constantly, and they really wanted to make an effort to collect everyone together to throw a par-tay over here in our digs. Man did they ever!

To outfit our space, of course, were our pals at Yeah Rentals. Remember the other events they styled for us here and here? For Shark Pig we naturally went with a theme of grey (shark) and pinky-peach (pig).

Guests entered in through The Salon before they went out back to our garden. Photos of each of their team members were scattered throughout the party along with "money" and team cards and pins to wear with a sharkypig logo.

Daniel Gibson drew all the chalkboards for this event. Pigs and Sharks everywhere. There were also little "work" sheets for guests to fill out.

We called in our friend Yasmine for some simple floral elements. Here she is sprucing up The Salon for another event. Her work never ceases to take my breath away. So, so pretty. Check out her Instagram here, she's one of my favorites.

Okay, let's talk cocktails. This is a drinking crowd and they wanted a bar that satisfied everyone. We served our House Wine and beer and of course cocktails....

GREYSMOKE

Vodka, Salmuera (house smoked sea salt solution), Grapefruit Juice, HLA Citrus Bitters

GINGER EYE

Old Overholt Rye, Whiskey, Herbsaint, HLA Fresh Ginger Extract, Torani Amer, Meyer Lemon

MARGARITA ESTILO HEIRLOOM LA

Herradura Plata Tequila, HLA Sour Mix, Damiana Liqeur, HLA Toasted Chili-Agave Bitters

PASSIONFRUIT & PEACH AGUA FRESCA

Oh yes, let's eat! What do you serve for a Shark Pig Party? Shark and Pig Tacos of course. And with those came a buffet of delicious sides, featured above.

Shark and Pig Tacos were composed off of our Oaxacan Wagon. Those menus you see were designed by our one and only Glen Nakasako of Smog Design. You should check out his Instagram feed here also, it's all about bold compositions that strike him, and is another feed I always look forward to viewing.

We also put snacks on the tables. No one goes home hungry when visiting our house!

Warm Crispy Jam Donuts with Rosemary Maple Glaze made the rounds after everyone got through the Taco Bar a few times. I believe The Third Man was playing on that movie screen. Love that film, one of my all time favorites.

What's a Shark Pig Party without a Smilebooth? That's me up there with Chelsy, our Drop-Off Catering Manager (who is moving on to the kitchen, and so we're hiring!), along with her husband, Rob, who works on events with us, and me and Glen hamming over there to the right.

Oh and that Piñata! My friend's nanny made it. Good, right? Contact me at tara@heirloomla.com if you'd like her contact info for your own customized piñata. She can do just about anything.

You want to know who took all these photos? None other than Jennifer Emerling. She's about to take a month wondering around Bulgaria and London and she will be documenting it on Instagram here. Do yourself a favor and follow her, it's like having a coffee table book of gorgeous photography on your phone.

Shark Pig... nice party.

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A Special Night at Yamashiro Farmer's Market

August 25, 2013, 11:04 am

≫ Next: Drop-Off Catering Manager

≪ Previous: Shark Pig in The Salon

For the last 3 years, our food truck has been parked at the stunning Yamashiro Farmer's Market every Thursday night in the spring and summer. Stationed in the Hollywood Hills, you can watch the sunset over the city (on a clear night you can see Catalina)and listen to music (there's always a live band) as you drink wine and purchase produce and eat off of a few different food trucks.

As with all of our food truck stops (Monday at Silverlake Wine, Tuesdays at Everson Royce and, in the summer, every other Friday at Barnsdall), our truck always changes. YOu get count on lasagna cupcakes, but the flavors vary.

That's our friend Bonnie Tsang there with some Turkey Mole Nachos. It was Mexican Night on the truck and our Ceviche and Wet Burritos always are the first entrees to sell out.

If you're not familiar with Bonnie, she's an expert I Phone photographer (among other things), and she is teaching a class at Poketo coming up, check it out here.

Last Thursday was a special evening because Matt did a cooking demo with Phil Mc Grath's produce. Remember when we hosted a dinner off his farm here? His heirloom tomatoes are unsurpassed so Matt talked about how you don't need to do too much to make them into an impressive Panzanella Salad. Phil had brought some organic (his enitre farm is organic) micro corn that Matt couldn't resist adding to the salad as well. Why follow rules when so many treasures are in front of you?

You may ask why Matt is not wearing one of his many Hedley and Bennett aprons. He gave his to Phil there who couldn't believe an apron could look so good and be so functional. You can get one for yourself at Poketo.

Photos: Tara Maxey

This recipe is so easy that you can have your kids do the heavy work!

PANZANELLA SALAD

1 lb assorted varieties of heirloom tomatoes

1/4 medium red onion, shaved thin (on mandolin or sliced)

1/2 cucumber, sliced

5 leaves basil, torn into small pieces

2-3 slices thick crusty bread drizzles with salt, pepper, and olive oil

1 clove garlic

2 oz balsamic vinegar

2 oz extra virgin olive oil

salt and pepper to taste

• combine tomatoes, onion, cucumber and basil in a bowl and season with salt and pepper, set aside to marinate

• in a hot pan or grill, char the bread so that each side is toasted (a little char is okay), then rub the raw garlic clove on the bread vigorously

• dice the bread into one inch squares

• now add balsamic vinegar to the tomatoes and toss, then add the olive oil and mix again.

• just before serving, gently toss in the bread croutons

• top with buratta or fresh mozzarella or shaved parmesean cheese

and feel free to add Mc Grath Farm's micro corn or diced avocado or crispy bacon or prosciutto even!

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Drop-Off Catering Manager

August 25, 2013, 10:21 pm

≫ Next: Talking Container Gardens

≪ Previous: A Special Night at Yamashiro Farmer's Market

The Drop-Off Division of Heirloom is bustling. If you have ever ordered from us for an event but didn't want to hire a full-service staff, then you have certainly spoken with Christina, who was our first official Catering Manager and is now our Executive Office Manager, or Chelsy, who is going to be moving into the part of the building where she has always wanted to be, the kitchen. These are some big shoes to fill because both Christina and Chelsy have been exemplary in all aspects of this position. They will both be training for this role so that whoever is hired will be learning from the very best. Here's what we're looking for:

Seeking a detail-oriented individual to join our team! Full time position as Drop Off Catering Manager and the opportunity to grow with us. 

Applicants must be punctual, professional, extremely detail-oriented, and have a serious love for good food.

Full time hours Monday-Friday with hourly pay and benefits. Rate based on experience. 

Job description below. Please read carefully and contact us via email at jobs@heirloomla.com with your resume and contact information included in the body of the email, being sure to answer the application question as well. DO NOT ATTACH YOUR RESUME. Label the email subject as "DROP OFF CATERING MANAGER". Do not send multiple submissions. Thank you! 

Duties Include:

--Responsible for organizing all pick up and drop off catering orders

--Create invoices and collect payment for all orders

--Manage all weekly wholesale orders

--Invoice all daily online orders 

--Arrange weekly delivery drivers

--Organize public food truck events

--Follow up with prospective clients

--Manage email inbox (respond to all inquiries within 24 hours and keep record of all correspondence) 

--Monitor weekly boards (drop offs, pick ups, and errands)

--Organize orders in electronic office calendar

--Help answer phones

--Must take time to learn all departments with the company in order to better direct inquires and answer questions

Qualifications:

--Excellent organization skills

--Resourceful, strong multi-tasker, attention to detail, and exemplary work ethic

--Consistent availability

--Team player with a “yes” attitude 

--Personable and confident over the phone

--Excellent grammar and math skills

--Strong working knowledge of Microsoft Office (Word, Excel, and Outlook). ----Familiarity with Quickbooks and Pages a plus! 

--Passion for food industry and basic knowledge of food

--Did we mention attention to detail? 

Application Question:

• Describe the best meal you've ever had in one paragraph. 

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Talking Container Gardens

August 26, 2013, 4:29 pm

≫ Next: The Dream Continues

≪ Previous: Drop-Off Catering Manager

↧

The Dream Continues

August 28, 2013, 11:41 am

≫ Next: Hiding Out at Heyoka

≪ Previous: Talking Container Gardens

Every *Person* ...

This quote remains applicable today to all facets of social justice. As a catering company we are finely tuned to issues of progressive food policy and the gaping holes of disparity that persist within our food system. There is much work to be done.

Today we as a nation honor a man and a movement that inspired so many to commit to service and change in building a free and just America. "The time is always right to do what is right," urged Reverend King. We as consumers make a choice everyday to do what is right, to make the choice of supporting local farmers and ranchers rather than supporting industrial food companies that contribute to obesity and disease in impoverished populations, that contribute to the destruction of our farmlands with biochemicals, who aggressively create an atmosphere of fear in rural American farmers, and who finance government campaigns that work to thwart proper regulation, health testing and labeling of what is in our food.

Our food system is broken, it is unjust. Reverend King said, "Injustice anywhere is a threat to justice everywhere." It is time we all wake up and commit to making change just like Reverend King modeled for us.

Support small family farms and ranches. Demand to know what is in your food. Help support school gardens and farmer's markets in food deserts. Take action by joining the crusade of Food Democracy Now here, and the Just Label It campaign here. Let the bells of freedom and justice ring.

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